RU2343737C1 - Method of manufacturing canned food "meatballs with eggs" - Google Patents

Method of manufacturing canned food "meatballs with eggs" Download PDF

Info

Publication number
RU2343737C1
RU2343737C1 RU2007132807/13A RU2007132807A RU2343737C1 RU 2343737 C1 RU2343737 C1 RU 2343737C1 RU 2007132807/13 A RU2007132807/13 A RU 2007132807/13A RU 2007132807 A RU2007132807 A RU 2007132807A RU 2343737 C1 RU2343737 C1 RU 2343737C1
Authority
RU
Russia
Prior art keywords
cutting
margarine
dill
horseradish
meatballs
Prior art date
Application number
RU2007132807/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2007132807/13A priority Critical patent/RU2343737C1/en
Application granted granted Critical
Publication of RU2343737C1 publication Critical patent/RU2343737C1/en

Links

Abstract

FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and chopping beef, cutting and sauteeing onions in margarine, grating and sauteeing horseradish in margarine, cutting and freezing asparagus and dill, sauteeing wheat flour in melted butter. Beef, onions, dill, milk, table salt and hot black pepper are mixed without oxygen access producing minced meat. It is handled and formed into meatballs stuffed with chicken eggs. Asparagus, horseradish, wheat flour, acetic acid, table salt, hot black pepper and bay leaves are mixed without oxygen access producing garnish. The meatballs, garnish and sour cream are packed, hermetically sealed and sterilised.
EFFECT: canned food is of increased digestibility.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of producing a culinary dish "Meatballs with an egg", which involves cooking, peeling and cutting chicken eggs, cutting and sautéing onions in margarine, cutting dill, chopping beef in a meat grinder, mixing beef, onions, dill, milk, table salt and pepper to obtain minced meat, its butchering, molding into it eggs and boiling in salted water until cooked with meatballs, garnishing boiled asparagus with fat and pouring horseradish cream sauce on it to get the finished dish (Goal Unova L.E. Collection of recipes for dishes and culinary products of the near abroad.- SPb .: Profession, 2001, p.70).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned meatballs with eggs involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and chopping beef, chop and passer onion in margarine, rubbing and sautéing horseradish margarine, cutting and freezing asparagus and dill, passing wheat flour in ghee, mixing without oxygen beef, onions, dill, milk, table salt and black pepper to obtain rsha, its cutting and molding into it chicken eggs with meatballs, mixing without access oxygen asparagus, horseradish, wheat flour, acetic acid, salt, black pepper and bay leaf to obtain a side dish, packing meatballs, side dish and sour cream at the next flow components, parts by weight:

beef 305.84-314.7 chicken eggs 125.71 margarine 8.57 melted butter 5.71 onion- 33.43-33.86 horseradish 35.43-36.14 asparagus 471.43 dill greens 21.43 Wheat flour 5.71 acetic acid 80% 1,07 salt 12 black pepper 0.3 Bay leaf 0.1 sour cream before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and chopped. Prepared beef is chopped and cut. Prepared onions are chopped and sautéed in margarine. The prepared horseradish is rubbed and sautéed in margarine. Prepared asparagus and greens of dill are cut and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee.

Beef, onions, dill, milk, salt and black bitter pepper are mixed without oxygen to produce minced meat. Minced meat is cut and chicken eggs are formed into it to produce meatballs.

Asparagus, horseradish, wheat flour, acetic acid, salt, bitter black pepper and bay leaf are mixed without oxygen to form a side dish.

Meatballs, a side dish and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. It amounted to a pilot product of 1.3 · 10 5 and for a control product of 1.1 · 10 5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

  1. A method of producing a canned product, which includes preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and chopping beef, cutting and sautéing onion in margarine, rubbing and sautéing horseradish margarine, cutting and freezing asparagus and greens of dill, sautéing in melted butter wheat flour, mixing without access oxygen of beef, onions, dill, milk, salt and black bitter pepper to obtain minced meat, its butchering and molding into it chicken eggs produce meatballs, mixing an oxygen-free asparagus, horseradish, wheat flour, acetic acid salt, black pepper and leafs to obtain garnish packing meatballs, garnish and sour cream with the following flow components pbw .:
    beef 305.84-314.7 chicken eggs 125.71 margarine 8.57 melted butter 5.71 onion 33.43-33.86 horseradish 35.43-36.14 asparagus 471.43 dill greens 21.43 Wheat flour 5.71 acetic acid in terms of 80% 1,07 salt 12 black pepper 0.3 Bay leaf 0.1 sour cream before the release of the target product 1000,

    sealing and sterilization.
RU2007132807/13A 2007-08-31 2007-08-31 Method of manufacturing canned food "meatballs with eggs" RU2343737C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2007132807/13A RU2343737C1 (en) 2007-08-31 2007-08-31 Method of manufacturing canned food "meatballs with eggs"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2007132807/13A RU2343737C1 (en) 2007-08-31 2007-08-31 Method of manufacturing canned food "meatballs with eggs"

Publications (1)

Publication Number Publication Date
RU2343737C1 true RU2343737C1 (en) 2009-01-20

Family

ID=40375797

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2007132807/13A RU2343737C1 (en) 2007-08-31 2007-08-31 Method of manufacturing canned food "meatballs with eggs"

Country Status (1)

Country Link
RU (1) RU2343737C1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2456834C1 (en) * 2011-04-08 2012-07-27 Олег Иванович Квасенков Method for production of preserves "beef meatballs in sauce with sour cream"
RU2511350C1 (en) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Method for production of preserves "beef meatballs in sauce with sour cream"

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ГОЛУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - С.-Пб.: Профессия, 2001, с.70. *
Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты расхода сырья, выхода полуфабрикатов и готовых изделий», с.685-804. Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.85. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2456834C1 (en) * 2011-04-08 2012-07-27 Олег Иванович Квасенков Method for production of preserves "beef meatballs in sauce with sour cream"
RU2511350C1 (en) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Method for production of preserves "beef meatballs in sauce with sour cream"

Similar Documents

Publication Publication Date Title
RU2360523C1 (en) Method for producing "home-made cutlets in red main sauce" preserves
RU2300276C1 (en) Method for manufacturing canned food "fish quenelles with cabbage and sour cream with tomato sauce"
RU2359480C1 (en) Production method of preserves "home-made" cutlets with red sauce, onion and pickled gherkins"
RU2352171C1 (en) Method for manufacturing preserved product "home-made cutlets with fat"
RU2300262C1 (en) Method for manufacturing canned food "domaschnie cutlets with cabbage and sour cream sauce with tomato"
RU2367240C1 (en) "quail chopped cutlets and white sauce with vegetables" preserves preparation method
RU2362463C1 (en) Method of production of canned product "home-made cutlets with red sauce, onions and cucumbers"
RU2350174C1 (en) Production method for preserves "moscow" cutlets with red sauce, onion and pickled gherkins"
RU2364270C1 (en) Production method for preserves "home-made cutlets with red sauce, onion and pickled gherkins"
RU2292821C1 (en) Method for production of canned goods from fish and vegetables
RU2357535C1 (en) Method of producing canned "minced collops with onions sauce"
RU2378946C2 (en) Preparation method of preserves "black grouse chopped cutlets with garnish and white sauce with vegetables"
RU2363308C1 (en) Production method of preserved product "home-made cutlets in onion sauce"
RU2363314C1 (en) Method of production of canned product "moscow cutlets with red sauce, onion and cucumbers"
RU2350176C1 (en) Method of production of canned product "moscow cutlets with red sauce, onion and cucumbers"
RU2300242C1 (en) Method for manufacturing canned food "specific bitochki with cabbage and red sauce with onions and cucumbers"
RU2345618C1 (en) Method for manufacturing of canned "herring with garnish"
RU2356379C1 (en) Method for manufacturing of "stolichny salad" canned food
RU2300938C1 (en) Method for production of canned goods from meat and vegetables
RU2300255C1 (en) Method for manufacturing canned food "specific bitochki with cabbage and onion sauce with mustard"
RU2292790C1 (en) Method for manufacturing canned food out of fish with vegetable ragout in sour cream gravy
RU2300944C1 (en) Method for production of canned goods from rabbit and cabbage
RU2381721C2 (en) "partridge chopped cutlets and white sauce with vegetables" preserves preparation method
RU2363306C1 (en) Production method of canned product "home-made cutlets with red sauce, onion and cucumbers"
RU2358523C1 (en) Production method of "poultry with garnish white sauce and egg" preserved product